Description
For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.
Requirements:
- Perform daily butchery and fabrication of beef, pork, poultry, lamb, and other proteins as directed.
- Trim, portion, cut, grind, and prepare proteins according to established specifications.
- Prepare seafood and other ingredients as needed.
- Maintain consistent portion sizes and minimize product waste.
- Follow recipes, prep lists, production schedules, and chef specifications.
- Label, date, store, and rotate all prepared products according to food safety standards.
- Maintain an organized and efficient butcher/prep station throughout the shift.
- Assist with general kitchen prep, including chopping, slicing, portioning, and preparation of sauces, stocks, vegetables, and other ingredients as needed.
- Properly operate and maintain knives, slicers, grinders, saws, and other kitchen equipment.
- Maintain a clean and sanitary work area, including proper cleaning and sanitizing of tools, equipment, floors, and prep surfaces.
- Follow all company food safety, sanitation, and workplace safety procedures.
- Communicate inventory needs, product quality concerns, and equipment issues to culinary leadership.
- Assist with receiving and properly storing deliveries when needed.
- Work closely with chefs and the culinary team to ensure prep is completed accurately and on schedule.
- Support other kitchen areas and team members as needed.
- Perform additional duties as assigned by culinary leadership
